We took a big leap this week and bought our domain name. Funny because we had originally wanted the domain name www(dot)TheHDD(dot)com but when we began our research we found out that we would need to purchase the name from some other company…
(seriously, that’s just ridiculous)
We’ve had this blog for just over a year (can you believe it) and figured it was time to take our commitment one step further and drop the “wordpress” in our dot com and lucky for us thehealthydynamicduo hadn’t been bought up by some strange virtual real estate monster…
Yay for us!
In other news, we found a really cool program for eco friendly printing options over at PrintFriendly. Now when you want to print out one of our recipes you can just hit the “Eco friendly print” button on the bottom and it will take you to another page where you have the option to print without pictures! You can also delete any text you deem unnecessary (we can get a bit wordy) and change the text size so its easier to read.
Yay for you!
You can test out Eco Friendly Print option with this recipe cause look at all the extra stuff you can delete just for the heck of it! Now let’s get on to the recipe portion of this blog post shall we?
We love Thai food.
Give us a plate of pad Thai and a large helping of panang curry and we feel like nothing can go wrong with the world. The heat of the spices warming out mouths while the noodle-y goodness fills our bellies.
As Paleo eaters we enjoy the occasional “splurge” on foods we love but we know all too often if we’re not careful one splurge turns into two, turns into “can you please shove this entire chocolate cake in my mouth”…It doesn’t happen to everyone but for us we know it can happen pretty easily.
To combat the urge to eat out in search of those splurge meals we try to recreate them at home. We know it may not be exactly what we get when we sit down at a restaurant but we also know our meal won’t come with processed foods, extra salt and ingredients we have a hard time pronouncing.
We found the original Thai Curry Beef recipe over at Paleo Parents and as usual changed a few ingredients according to our tastes (and what we had in the fridge).
Paleo Thai Curry Beef
- 2 lbs Beef (we used flank steak cut into thin strips)
- 1 Onion (peeled and chopped)
- Carrots (2 -3 large or small organic bunch from local farm – peeled and chopped)
- 1 Leek (cleaned and chopped)
- 1 Head of Chinese Cabbage (washed and chopped)
- Garlic (we used 7 cloves)
- 1/2 C Coconut Milk
- 1 Tbsp Curry Paste (red or yellow)
- 1 Tbsp wheat free soy sauce ( or coconut aminos)
- 1 Tbsp Fish Sauce
- 1 Tbsp FoC (Fat of Choice)
In wok or frying pan on med/high add FoC. Add beef and brown on all sides. Remove beef and set aside.
In same heated wok/frying pan add onions/carrots/leek and cook until tender.
Return beef to wok/frying pan. Add curry paste and stir to coat meat/vegetables. Add coconut milk and mix thoroughly. Add wheat free soy sauce (or coconut aminos) and fish sauce, stir and reduce heat to simmer.
Simmer for about 20 minutes.
Serve on bed of Chinese Cabbage
~ Now that’s good eatin’ folks!